Skip to content

Posts tagged ‘food 52’

Asking For Your Vote…..

 

Salad e Olivieh,flat bread

Salad e Olivieh,flat bread

Things have been tough here, I am overwhelmed with everything and have not cooked or posted anything. I am sorry. This brightened my day, I am really shocked but my recipe for Persian Potato Salad, Salad e Oliveh is a finalist at Food 52. Honestly, I have been so pre occupied with both work and caring for Nando I forgot I entered it and when I saw an email today congratulating me my jaw literally dropped., well maybe not literally but I was genuinely surprised.

I posted the recipe here on the blog a few months ago, it remains one of my all time favorite Persian recipes. so simple and delicious. It’s potato salad with a twist, this is a meal. I like to servie with Naan or pita that is warm, and lots of lemon and olive oil for extra flavor.

I am sorry I have been so absent, the update is that I am over whelmed. tired and sad. Work is very busy and Nando is a full time responsibility it is like having an infant in the house. I have to have someone stay with him when I leave to go to an appointment, he cannot be alone for more than a few minutes.

I again ask for your vote, I hope you all stick with me through this tough time and forgive me for my absence. Thank you so much.

Food 52 photo

Food 52 photo

I’m A Finalist On Food 52- Pasta Piselli

pasta piselli

pasta piselli

I am so happy and thrilled to be a finalist in the latest contest on Food52, the challenge “Your best recipe with 5 ingredients or fewer”. I submitted my recipe for Pasta Piselli. See below the Food 52 review and my introduction. This dish is so ridiculously easy and quick but very tasty. If you don’t mind voting for me if you are so inclined. I would really appreciate it if you are not already registered you will need to, I guarantee it’s painless, you will not get inundatd with junk at all, I have been a part of the community since 2011 click here to vote, thank you so much I really appreciate it.

Food52 Editors’ Comments: WHO: Sdebrango currently lives in Brooklyn, NY and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta for springtime. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup’s depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your pantry. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.

I first had this when I lived in Italy. I was invited to a friend’s house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend’s grandmother make this soup as it took her just a few minutes and a handful of ingredients: Chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.

Pasta Piselli

Serves 2 to 4 depending on serving size

32 ounces (4 cups) chicken broth or stock
1 cup fresh or frozen peas
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don’t have fresh, dried works great, also.)
1 large egg, beaten
1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
Salt and pepper, to taste
Pinch of lemon zest (optional)

Directions:
If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

Photo by Bobbi Lin for Food52

Photo by Bobbi Lin for Food52